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Reviews and RatingsGlobal Ratings:

(94)

Reviews in English (70)

V

by VD711

158

I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!
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25 Dec 2007
(Review from Allrecipes USA and Canada)

D

by Dave W.

24

Absolutely delicious ! The only things I did differently were to make my own Alfredo Sauce (using Easy Alfredo Sauce 1 from Allrecipes), and I added about four sliced white mushrooms to the sauce. Eight minutes of boiling the manicotti shells is probably enough; much longer and they're more at risk of ripping as you're trying to stuff them. A tsp of sugar is listed as an ingredient, but not mentioned in the directions: add it to the chicken broth.
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15 Dec 2006
(Review from Allrecipes USA and Canada)

A

by Amber

17

I made this for my parents for their 30th anniversary meal (along with seafood stuffed avacados & crusty french bread, both from allrecipes). It was a hit! The only change I made was sprinkling mozzerela cheese on top for the last 5 minutes of baking.
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19 Feb 2007
(Review from Allrecipes USA and Canada)